Sometimes I’m almost embarrassed to share recipes because they’re so simple but when you ask, I’ll share!
I don’t have a separate picture of the roasted cauliflower so that’s the photo from last night’s dinner.
I prefer cooking this in the Nesco Roaster with the convection. The fan browns it up real quickly without cooking it so long that it’s mushy.
1 head cauliflower
Cut the cauliflower from the head and trim as much of the stem as you want to remove. Wash and dry well. I usually wash it early in the day and put it in a zipper bag with a couple of paper towels or even a clean dish towel, shake it and leave it in the fridge for a few hours.
Place the cauliflower in a large bowl, drizzle with olive oil, add seasoned salt, black pepper and onion powder to taste. Place in a shallow bowl and bake at 375º for 20-25 minutes. During the last 5-8 minutes, turn on the convection fan, which will speed up cooking and browning.